NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large fennel bulb

0.5 cup yellow onion

2 cloves garlic

1 tbsp extra virgin olive oil

2 cups low-sodium chicken broth

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Add the diced fennel bulb and onion, sautéing for 8 minutes until the vegetables are soft and translucent.

• 3

  Stir in the minced garlic and cook for 1 minute until the aroma is released.

• 4

  Pour in the chicken broth and bring the mixture to a gentle simmer.

• 5

  Place the chicken breast into the liquid, cover the pot, and poach for 12 to 15 minutes until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pot, let it rest for 5 minutes, then shred it into bite-sized pieces using two forks.

• 7

  Use an immersion blender to process the fennel and broth mixture until it reaches a velvety, silky consistency.

• 8

  Whisk in the Greek yogurt, lemon juice, sea salt, and black pepper until fully incorporated.

• 9

  Fold the shredded chicken back into the soup along with the chopped fresh dill and parsley.

• 10

  Ladle the soup into bowls and garnish with a few reserved fennel fronds for a fresh finish.